Tomato and Watermelon Salad

Total Time:
20 min
Prep:
20 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon fresh lemon juice
  • 1/2 cup extra-virgin olive oil
  • Sea salt and freshly ground pepper
  • 1 pint cherry tomatoes
  • 2 beefsteak or other large tomatoes
  • 1 to 2 teaspoons superfine or granulated sugar
  • 1 tablespoon chopped fresh tarragon
  • 4 strawberries, hulled and cut into small pieces
  • 1 cup cubed cold watermelon
Directions

Whisk the balsamic vinegar, lemon juice and olive oil in a bowl. Taste for seasoning; add salt and pepper. Set aside.

Cut the cherry tomatoes in half and slice the beefsteak tomatoes. Arrange in a single layer; season with salt and pepper and sprinkle with the sugar. Transfer to a bowl and drizzle with half of the dressing. Add the tarragon and strawberries; toss.

Divide the tomato mixture among plates. Drizzle with more dressing and top with the watermelon. Serve immediately.

Photograph by David Malosh

Alex uses cold watermelon and room-temperature tomatoes for this dish. "The contrast of temperatures gives the salad an extra-fresh taste."


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    Tomato and Watermelon Salad

    Recipe courtesy of Alex Guarnaschelli